Couscous with spiced Zucchini, Carrot and Bell Pepper

1 c low salt chicken broth
salt
.75 c plain couscous
2 tbsp grapseed oil (or olive oil)
1 medium onion, chopped
1 large red bell pepper, chopped
2 cups baby carrots, chopped
4 garlic cloves, minced
3 med-large zucchini, med cubed
.25 c Madiera or Port (optional)
.75 tsp ground coriander
.5 tsp chili powder
.5 tsp cumin
.25 tsp ground black pepper
2 tbsp lemon juice
1 tbsp chopped dried cherries
1 tbsp sliced almonds

Boil broth then add to couscous and let stand, covered, five minuets. Fluff with fork and set aside. Heat oil in heavy skillet over med-high heat and add all veggies and some salt except zucchini and garlic. Let veggies turn golden, turning occasionally. Add zucchini, veggies and spices and cook another 5 minuets until zucchini is tender. Remove from heat and stir in couscous, cherries, almonds and lemon juice. Makes eight 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LIBBYIMLISTENEN.